(5) Ways to choose ripe durian fruit so that vendors do not add ginger
How to choose a ripe durian At this time of year, one durian fruit, The time has come for durians to start selling stacks of durians beyond the rare season when only two are released.
For us durian lovers, one of the difficulties we face at this time is how to choose the ripe durian fruit from the huge pile of durians piled up.
Sometimes the seller will choose the ripe durian fruit from the picture that they can eat, but they are still not confident, so let me share with you how to choose the ripe durian fruit so that you can understand it yourself.
(1) Smell it. If you find a durian fruit that you think is good in the durian picture, put it to your nose and smell the sweet, ripe smell. A durian that can be eaten immediately must have a ripe smell. If it doesn’t smell ripe yet, it’s not sure if the durian fruit is ripe yet.
(2) Tap the durian with something. If the durian fruit that you can eat now has a “thumping” sound, and if the durian fruit is not yet ripe, you will only hear the sound of hitting something hard.
(3) Try squeezing the two thorns of the durian fruit with your hands. Take a durian that you think is goodWhen you try to squeeze two durian thorns with your hands, if you can squeeze them with soft corn, then the durian fruit is ripe. If the durian fruit is not yet ripe, the two thorns will not fit in the hand, but will be a big lump.
(4) Look for small vertical cracks on the skin of the durian fruit. A ripe durian that can be eaten immediately has small vertical cracks on its skin. If you see that, the durian fruit is ripe for sure.
(5) Hold the durian with your hand and shake it. When you take a durian fruit from the durian picture and shake it with your hand, the durian fruit with slightly loose hairs is a ripe fruit that can be eaten immediately, while the durian fruit that does not make any sound still needs to be ripened.
By now, I think that durian lovers can choose and buy ripe durian fruits from the big pile of durians. Special thanks to Nyi Suta Fruit Festival (with respect to the original author – bkr)